Wednesday, August 19, 2009

Mommy/Curly Time

Today was the last day of Curly's summer break. She had 2 play dates today, including spending time at the pool, and then I picked her up for some Mommy/Curly time.

It is our tradition (can you call it that if it's only the second year?) to go get pedicures together before school begins. We stood together and agonized over which colors to choose. I vetoed her choices of green and neon orange before she settled on a bright pink perfect for a 6 year old girl. I got a color called California Raspberry.

Side by side we sat, getting pampered. We talked about school and friends and what she wants to be when she grows up (a toenail lady of course!) and what I did before I was a Mommy. She told me all about what she wants to wear to school next week since this week has already been planned and how she'd like me to do her hair and she wondered aloud about what music class might be like and would they get to sing on stage.

It was good to spend some time with my biggest girl. Sometimes I think she gets swept under the rug a little bit because she is the oldest and her needs are not always as immediate as a crying baby or a smelly toddler.

But today she had my undivided attention. It was nice for both of us. And our toes look beautiful.

DEAL OF THE DAY!!!

CONTACT ME!!!!

Have a question? Did you do your own version of one of my ideas and want to tell me about it? Drop me an email!
mom3girlsand1boy@gmail.com

Recipe of the Whenever I Get Around to Changing It.

Crockpot Tapioca Pudding (by request)

Ingredients:

2 quarts of 1% milk (half-gallon)
1 1/2 cups white sugar
1 cup small pearl tapioca (The only place I found it was Raley's)
3 eggs
1 tsp vanilla

Directions:

In a four quart or larger size crockpot, combine the milk, sugar, and tapioca pearls. Stir well to mix. Cover and cook on high for 4-5 hours. You are looking for the tapioca to be soft and kind of slimy. The mixture will not be very thick, but that's how it's supposed to be. Even if it is thick, that's ok too.

In a separate bowl, mix the eggs with the vanilla. Take a 1/2 cup of the hot milk and tapioca mixture and whisk it into the egg bowl. Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too. Then add yet another. Now you'll have a bowl of yellowy tapioca/egg mix.

Pour the contents of the egg/tapioca mix into the crockpot, and whisk until it is all well mixed.

Cover your crockpot and cook on high for another 30-45 minutes, or until the tapioca is pudding-like in consistency. Unplug and let it sit for about an hour to cool.

Ladle into serving-size bowls and chill in the refrigerator.

Or eat it hot hot hot right out of your crockpot. That's how we do it. So yummy on rainy Fall and Winter days.